This Hearty Chicken and Wild Rice Soup Has Just 311 Calories

A favorite in Minnesota, a region known for its wild rice, this dish is a bowl of pure comfort. Sherry adds a touch of acidic brightness to balance the creamy, starchy broth. If you can't find celery root, use a russet potato instead.

Ingredients

2 tablespoons unsalted butter

2 (8-oz.) skinless, boneless chicken breasts

8 ounces sliced fresh cremini mushrooms

1/2 cup thinly sliced shallots (about 2 large shallots)

1 tablespoon chopped fresh thyme

1/4 cup dry sherry

2 tablespoons all-purpose flour

6 cups unsalted chicken stock, divided

1 cup uncooked Minnesota wild rice

1 cup chopped carrot

1 cup chopped peeled celery root

1 1/4 teaspoons kosher salt

1 cup green beans, cut into 1-in. pieces

1/4 cup heavy cream

3/4 teaspoon black pepper

1 tablespoon extra-virgin olive oil

2 ounces Parmesan cheese, grated (about 1/2 cup)

Nutritional Information

Calories 311

Fat 11g

Satfat 5g

Unsatfat 5g

Protein 23g

Carbohydrate 28g

Fiber 3g

Sugars 5g

Added sugars 0g

Sodium 612mg

Calcium 11% DV

Potassium 17% DV

Calories 311

Fat 11g

Satfat 5g

Unsatfat 5g

Protein 23g

Carbohydrate 28g

Fiber 3g

Sugars 5g

Added sugars 0g

Sodium 612mg

Calcium 11% DV

Potassium 17% DV

How to Make It

Step 1

Heat butter in a large Dutch oven over medium-high until foamy. Add chicken and cook, turning occasionally, until browned on both sides, about 8 minutes. Remove from pan; let stand 5 minutes. Cut into bite-size pieces and set aside.